Ice-covered moon cakes taste delicious, but due to the problems of preservation or practice, we will find that our own ice-covered moon cakes taste hard. So, why is the skin of the ice-covered moon cake hard? What's the formula for ice-covered moon cakes that don't harden?

Why is the crust of ice-covered moon cakes hard?

In general, the main ingredients of mooncake skin are glutinous rice flour, sticky rice flour and cornstarch. Sticky rice flour is rice flour. Compared with glutinous rice flour, sticky rice flour is not sticky, which can avoid the taste of ice crust being too soft and waxy. Wheat starch, also known as clear noodles, not only makes the ice skin look more transparent, but also increases the toughness of the ice skin taste.

Where is the problem? In fact, the problem lies in glutinous rice flour! Why do homemade moon cakes with ice skin harden? How can I not harden? When starch is aged and gelatinized, the hot glutinous rice amylopectin will be gelatinized and easily decomposed by human digestive enzymes. After cooling, the amylopectin in glutinous rice may regrow just like amylose (it is generally believed that amylopectin is not easy to regrow, but it may still do so when the degree of polymerization of short branches outside amylopectin reaches 15- 18), so it is not easily digested by digestive enzymes. Therefore, when the glutinous rice is cold, it will become hard, sticky and chewy, which will affect digestion.

Glutinous rice will definitely harden when it is cold, glutinous rice will definitely harden when it is cold, and glutinous rice will definitely harden when it is cold! ! ! Just look at the overall formula, add other powders, delay the adjustment so that glutinous rice flour is not so easy to harden, and reduce the degree of hardening of glutinous rice flour.

Why didn't the mooncakes with ice skin be so hard?

Because it contains improver, just like many breads, it contains improver, which makes the flour not easy to age and keeps the original taste.

Then how to make an ice-skinned moon cake that is not easy to harden? A proper formula is enough. Glutinous rice flour, sticky rice flour and steamed rice flour are reasonable. Steamed rice flour can make the ice crust not so hard, and sticky rice flour should not be added too much, otherwise it will lose the soft Q taste.

How to preserve mooncakes with ice skin is not hard?

I suggest eating it in three days. Put the mooncakes in the freezer and take them out at room temperature half an hour before eating. No need to seal it, it's okay to keep it for 7 days, and remember, it must be sealed.